BS vs Wolf - We're switching from BS to Wolf
opaone
5 years ago
last modified: 5 years ago
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catinthehat
5 years agowekick
5 years agoRelated Discussions
wolf convection steam vs miele dgc 5085 xl vs aeg bs7304001m
Comments (10)The AEG oven itself looks good...online, i went out the the shops today, no one had it. One place said they are trying to get a display. They could not tell me anything about it. One guy compared it to steam assist by whirlpool. No one had the new Miele either, just the steam only models...no discounts on them yet. Saw the Wolf, its nice. The AEG: 2.6 cubic feet The manual Says 25% 50% and 100% steam modes. Four paned cool touch glass door. (some models) Has a convection Fan and convection element. Has a Broil Element Has a Steam generator. you can see it in this video - http://www.youtube.com/watch?v=DKMVTrDR5E4 (which has info text in German). Seems to also function as a bake element when not water is present. (Probably a mint to replace it it goes) Other notable modes. Proofing Bake, Broil and/or Convection Drying Warming Steam Reheating Steam Baking A Third bigger than wolf at less than half the price. There are a few add ons for those that want them...oven racks and glides ect. Wolf seems easier to control, at least initially. Mind you, this is with out playing with the AEG so its tough to say for sure. Looks like AEG does not heat left overs as well, it probably does not preheat as fast either due to size. If i go this way it will be easier to talk the wife into a Speed oven. Bonus Video of AEG: http://www.youtube.com/watch?v=LQ166Xe2m78 If any one has this I would like to see your contribution to the potato race. I don't think it would beat a steam oven but would be interested to know the time....See MoreCC vs. BS - when it comes to the oven....
Comments (16)Here are a couple of photos of the burner under my 6" 1.5qt saucepan, the smallest I have. The flame on high and is obviously too high. But this is as bad as it gets on this pot. There are sealed burners out there that put out less BTU and are worse when it comes to engulfing the pot. This is with the knob at 50%. The outer flame curls inward then straight up to the bottom of the pot before curling back out from hitting the pot. This is enough to get the job done. This is anything but engulfing. Anyway, back to the oven. I think the main issue that most people have with the rolling racks on the self clean is that they are different. At first I disliked them too. But over the 10 months I've had to use them, I've realized that they're actually pretty good. Certainly not wimpy, but definitely unconventional. I use the rotisserie a lot, so I'm constantly handling the racks. It's gotten to the point where I can easily remove the rack with one hand. I still have to use two hands to put them back in, but I'm so used to it that it's not trouble at all. Here's a quick video, literally. http://youtu.be/LmiV1NCmLSs The other other thing that bugged me at first was that they only glide out half way. But then it occurred to me that in 10 months I have yet to have any pan juices slosh onto the oven door, floor or me from the rack. Since these racks only come out half way, they stay level. When I had the conventional racks in my old oven that came out 3/4 of the way, the rack always sagged outward from the weight of the pan. I've had hot oil and pan juices slosh on to me. I also don't miss the high pitch noise of metal on metal. Over all, I'd say these racks are no better and no worse than ball bearing glides. Just different. But they are certainly better than conventional metal on metal racks. For the rack position under the broiler, I use one of the top two positions. If I'm just using a sizzle platter, then I use the top rack position. If I'm using the included broiling pan and rack, it's usually the second position. Overall, I think the oven does a fine job. I've had no issues with it. Here is a link that might be useful: Removing rolling rack with one hand....See More60" range options - Wolf, BS, Capitol, American Range???
Comments (4)Hi. I saw this post from September and I am wondering what you went with. I just had installed (mere hours ago) in my own dream kitchen which can accommodate a 60" cooking space - 2 of the 30" gas ranges by Wolf. Knowing I wanted Wolf from the start, I weighed the various options and went back and forth on the range top and 2 wall ovens, vs 60"single unit vs the 2 sep ones. The cost is higher + the fact that I want the added burners rather than the griddle, charbroil, etc. So, I chose 2 - 30" units so I could have all I needed and get a pantry out of the space I had originally expected the wall ovens to go into. They have been sitting in my kitchen not in their proper place for the last 2 weeks while gas lines were being set up, however after finally being hooked up by the gas company today I am really annoyed that they don't sit flush on the sides. My contractor said he will do his best to really get them closer together but he says there will be a gap that remains in the middle. Not happy! I didn't know this gap would be there and I am sort of irritated that the sales person didn't indicate this when I asked him about gaps and cleaning for the sides that hit the counters. I specifically talked to him about how much I hate when spills go over the sides and they canâÂÂt be cleaned and these are not light ranges that can be pulled out when I feel the need to clean. It NEVER crossed my mind that it would be in the middle too. Wondering if yours is the same and if it bothers you, how you dealt with it. (I have put a call into the shop and have not heard from them yet) Really bummed about this. Maybe IâÂÂll get over it but my excitement bubble has burst and I am sort of wishing I had spent the extra few thousand (gasp!) for the 60â unit. Also, if you did go with Wolf, I am wondering if you got the stainless steel riser? I am also surprised with how the back sits a bit away from the wall and how the vent holes are exposed also making me wonder how cleanup will be if anything spills over backwards? Thanks!...See MoreHelp needed on 60" range for kitchen reno: BS/Wolf/Viking/AR/Thermador
Comments (23)Actually MUA is not required by Code everywhere, only some areas. Regardless of Code requirements, the OP needs to do MUA with 1200 cfms because that much suckage carries with it the risk of sucking back CO into the house, i.e. backdraft. It's a serious risk because with that much cfms pulling air out of the house, other exhausts will be pulled in, like from the water-heater, furnace, chimney and dryer vent. That backdraft is bringing poisonous carbon monoxide into the home. You can get away with no MUA with an exhaust that is 400-600 cfms and if your house is drafty and not a newer super-insulated house. But not at 1200 cfms. At 1200 cfms, cracking a window will not be enough. You will need to install an MUA system. Either add that to the expense of your renovation, or choose a different cooking setup. People not willing to install MUA is a main reason why people forego the 60" ranges and their exhaust requirements, and opt instead for a 36" rangetop and separate ovens....See MoreUser
5 years agocookncarpenter
5 years agolast modified: 5 years agoifoco
5 years agoUser
5 years agolast modified: 5 years agoMichelle misses Sophie
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5 years agobeachem
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5 years agoopaone
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